This easy recipe comes from JJ Virgin, author of Sugar Impact Diet
As she says, this is an “elegant and beautiful dinner equally fit for a busy weeknight or entertaining.”
Makes 4 servings
1 pound asparagus, trimmed
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
Sugar-Impact pesto sauce (see below)
- Bring a large pot of salted water to a boil. Add the asparagus, return to a boil and cook until tender, 1-2 minutes. Drain and drizzle with extra virgin olive oil.
- Meanwhile, heat 2 teaspoons of the olive oil in a large nonstick skillet over medium-high heat. Season scallops with salt and pepper and add half to the skillet. Cook until scallops are nicely browned and opaque in the center, 2-3 minutes per side. Transfer scallops to a plate and keep warm. Wipe out skillet with a paper towel and repeat with remaining 2 teaspoons oil and scallops.
- Divide asparagus and scallops among 4 plates. Top each scallop with some of the pesto sauce.
Virgin Sugar Impact Pesto
Refrigerate up to 2 weeks. Freeze up to 2 months.
If you are dairy-sensitive, leave out the cheese and increase the salt by 1/4 teaspoon.
Makes about 1 cup
4 cups loosely packed basil leaves
1 garlic clove
1/4 cup slow roasted almonds
1/3 cup grated Pecorino Romano cheese
1 teaspoon grated lemon zest
1/4 teaspoon sea salt
- Combine the basil, garlic, almonds, cheese, zest and salt in the bowl of a food processor.
- Process until the basil mixture is finely chopped. With the machine running, add the oil in a steady stream until a thick puree forms.
- Store in the refrigerator in an airtight container.
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